Spring Pea Risotto
This Spring Pea Risotto is a beautifully creamy, vibrant Italian dish made with slow-stirred Arborio rice, sweet green peas, fresh mint, bright lemon zest, and a generous finish of Parmigiano-Reggiano. A silky pea puree is folded through at the end, giving the risotto its signature spring-green color and an extra burst of fresh flavor. Ready in under an hour, it works equally well as an elegant weeknight main course or an impressive dinner party dish.
Equipment
- Heavy-bottomed 3-quart saucepan or deep skillet For cooking the risotto; wide base is important for even heat distribution
- Medium saucepan For keeping the broth warm throughout cooking
- Wooden spoon or silicone spatula For stirring the risotto
- Ladle For adding broth one portion at a time
- Chef's knife and cutting board For dicing onion and mincing garlic
- Microplane zester or box grater For zesting the lemon and grating Parmesan
- Blender or food processor (optional) For making the pea puree; a fork can be used in a pinch
- Measuring cups and spoons
- Small pot For blanching the peas for the puree
- Bowl with ice water For shocking the blanched peas to preserve color
Ingredients
For the Risotto
- 1½ cups Arborio rice about 300g; do not substitute with long-grain or basmati rice
- 2 cups fresh or frozen peas about 280g, divided — 1 cup for the puree, 1 cup stirred in whole; no need to thaw if frozen
- 5 cups vegetable broth about 1.2 litres; kept warm on low heat throughout cooking
- 1 cup dry white wine about 240ml; Pinot Grigio or Sauvignon Blanc recommended; substitute with extra broth if preferred
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 3 tablespoons unsalted butter about 42g, divided — 1 tablespoon for sautéing, 2 tablespoons cold for finishing
- 2 tablespoons extra-virgin olive oil about 30ml
- ¾ cup Parmigiano-Reggiano about 75g, freshly grated; plus extra for serving
- 1 lemon zested and juiced; start with half the juice and add more to taste
- ¼ cup fresh mint leaves roughly torn; plus extra to garnish
For the Pea Puree
- 1 cup peas from the 2 cups above; blanched and blended with 2–3 tablespoons warm broth
For Seasoning and Serving
- salt to taste; season at the end as broth and Parmesan both contain salt
- freshly ground black pepper to taste
- extra-virgin olive oil for drizzling over each bowl to serve
- Parmigiano-Reggiano extra, freshly grated, for garnish
- fresh mint leaves extra, for garnish
- lemon zest extra pinch for garnish over each bowl
Instructions
- Pour the vegetable broth into a medium saucepan and place over low heat, keeping it gently steaming but not boiling throughout the entire cooking process. Warm broth is essential — cold broth will disrupt the cooking and affect the final texture of the risotto.
- Blanch 1 cup of the peas in salted boiling water for 1–2 minutes, then immediately transfer to a bowl of ice water to preserve the bright green color. Drain, blend with 2–3 tablespoons of warm broth and a pinch of salt until smooth, then set aside.
- Heat the olive oil and 1 tablespoon of butter in a heavy-bottomed pan over medium heat, then add the diced onion with a pinch of salt and cook for 5–7 minutes until very soft and translucent. Add the minced garlic and cook for 1 more minute, stirring constantly, until fragrant but not browned.
- Add the Arborio rice to the pan and stir to coat every grain in the oil and butter. Toast for 1–2 minutes, stirring continuously, until the edges of the grains look slightly translucent and the rice smells faintly nutty.
- Pour in the white wine all at once and stir constantly until it has been fully absorbed by the rice, about 2–3 minutes. The pan should look almost dry before you proceed to adding the broth.
- Add the warm broth one ladle (about ½ cup) at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next. Continue for 20–25 minutes until the rice is al dente — tender with a slight bite in the center.
- About 3 minutes before the risotto is done, stir the remaining 1 cup of whole peas directly into the pan. They will heat through and cook gently in the last few minutes, adding pops of sweetness and texture throughout.
- Remove the pan from the heat, then stir in the remaining 2 tablespoons of cold butter, the grated Parmesan, the pea puree, lemon zest, lemon juice, and torn mint leaves until fully combined and glossy. Taste and season generously with salt and black pepper.
- If the risotto is too thick, stir in a splash of warm broth until it flows like a wave when you tilt the pan. Divide immediately between warm bowls and garnish with extra Parmesan, fresh mint leaves, a pinch of lemon zest, a drizzle of olive oil, and cracked black pepper.
Notes
- Use warm broth at all times. Keep the broth at a gentle simmer on the back burner throughout the entire cooking process — adding cold broth will disrupt the texture and temperature of the rice.
- Stir frequently but not obsessively. You don't need to stir every single second, but stay at the stove and stir regularly to coax the starch out of the rice for a creamy result.
- Finish off the heat. Always remove the pan from the heat before adding the butter, Parmesan, and pea puree — this ensures a silky emulsion rather than a greasy or grainy sauce.
- Use cold butter for the finish. Cold butter emulsifies better than room-temperature or melted butter and produces a creamier, glossier result.
- Frozen peas work great. No need to thaw before using; add them directly to the risotto in the final minutes and they'll warm through perfectly.
- Skip the wine if needed. Simply replace the white wine with an equal amount of warm vegetable broth and add an extra squeeze of lemon at the end for brightness.
- Make it vegan. Substitute the butter with good-quality olive oil and replace the Parmesan with nutritional yeast or a vegan Parmesan alternative.
- Partial make-ahead method. Cook the risotto 80% of the way, spread on a baking sheet to cool, and refrigerate for up to 1 day. When ready to serve, reheat gently in the pan with a ladle of warm broth and finish as directed.
- Reheating leftovers. Add 2–3 tablespoons of warm broth or water per serving and stir over low heat until creamy again — never reheat on high heat or the rice will dry out.
- Turn leftovers into arancini. Shape cold risotto into balls around a small cube of mozzarella, coat in breadcrumbs, and pan-fry or bake until golden and crispy on the outside.
Nutrition
Serving: 1ServingCalories: 490kcalCarbohydrates: 65gProtein: 14gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 680mgPotassium: 320mgFiber: 5gSugar: 5gVitamin A: 12IUVitamin C: 25mgCalcium: 20mgIron: 15mg
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